5 c. cooked carrots (2 lbs.)
1 med. onion
1 green pepper, chopped
1 can tomato soup
1/2 c. salad oil
3/4 c. sugar
1/2 c. vinegar
1 tsp. basil leaves
1 tsp. celery seed
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1 tsp. salt
1 tsp. pepper
1 can string beans, drained (optional-with water)

Cook carrots in salted water until tender. Drain and cool. Combine remaining ingredients and add carrots. Let stand at least 12 hours before serving. Serve cold. Will keep 2 weeks in refrigerator. Serves 12.