2 lbs. carrots, cooked and slice julienne
1 green pepper, sliced thinly in approximately 2-inch lengths
1 med. onion, sliced in thin rounds
1/2 c. vegetable oil
1/2 c. white vinegar
3/4 c. sugar
1 can tomato soup

Beat together oil, vinegar, sugar, and tomato soup. Add vegetables to soup mixture. Let marinate overnight in refrigerator. Drain and serve with pepper and onion slices. This is an easy and tasty make-ahead cold vegetable for buffet/picnic settings.