Cool Carrots - cooking recipe

Ingredients

2 lb. carrots, sliced and cooked until crisp-tender (about 30 minutes)
1 green pepper, sliced thin
1 onion, sliced
1 c. tomato soup (from can)
1 c. sugar
1/2 c. oil
1/2 c. vinegar
2 Tbsp. mustard
salt and pepper

Preparation

Combine soup, sugar and mustard; add vinegar and oil.
Mix well; add pepper and onion.
Pour over cooled carrots. Refrigerate overnight.