1 lg. pkg. sliced carrots, cook according to directions
1 lg. onion, diced
1 lg. green pepper, chopped

Layer carrots, onion and pepper in a glass baking dish.

MARINADE:

1 can tomato soup
1/2 c. sugar
1/2 c. oil
1/2 c. cider vinegar

Boil together and pour over carrots. Refrigerate for at least 3 hours.