Carrot Salad - cooking recipe

Ingredients

2 -3 lbs carrots, cut into 1/2-inch rounds
1 large onion, sliced
1 green bell pepper, diced
1 (10 3/4 ounce) can tomato soup, undiluted
1 cup sugar
3/4 cup white vinegar
1 cup oil
salt and pepper
3/4 teaspoon mustard powder

Preparation

Boil the carrots in salted water until firm-tender (about 3 minutes, do not over-cook, leave firm but a wee bit tender) drain and cool well.
Transfer carrots to a bowl.
Add in the onions and peppers; toss to combine.
In a bowl, combine soup, sugar, vinegar, oil, salt, pepper and mustard powder (adjust all seasonings to suit taste).
Pour over the carrots; toss to combine.
Cover and chill for 24 hours.
Delicious.