Cool Carrots - cooking recipe

Ingredients

2 bunches carrots
1 bell pepper
1 can Campbell's tomato soup
1/2 c. salad oil
3/4 c. vinegar
1 c. sugar
1 tsp. dry mustard
1 small jar cocktail onions, drained

Preparation

Peel and slice carrots.
Cook in salted water until just tender.
Mix all other ingredients and bring to a boil, stirring. Drain cooked carrots and pour other mixture over carrots.
Cover and refrigerate 24 hours before serving.
Keeps up to 6 weeks in refrigerator.