2 bunches carrots, cut into 2" lengths

Cook until done but firm. Drain and add:

1 med. onion, diced
Black olives, diced
1 green pepper
1 can water chestnuts, drained & rinsed

MARINADE:

1/2 can tomato soup
1/4 c. salad oil
1/2 c. vinegar
1/2 c. sugar

Bring to a boil. Pour over vegetables and marinate 24 hours.