Cool Carrots - cooking recipe

Ingredients

2 lb. carrots, cooked
1/4 c. oil
3/4 c. vinegar
1 c. sugar
1 can tomato soup
1 bell pepper, chopped
1 onion, chopped

Preparation

Heat oil, vinegar and sugar.
Let carrots cool.
Mix in soup with the heated oil, vinegar and sugar.
Pour over the carrots and add the bell pepper and onion.
Refrigerate and serve cold.