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This is one of my favourite summer salads. I've been using the exact same recipe for years and it's always a hit at potluck's or barbeques. You can keep it in the fridge for days and the flavour just keeps getting better.
I'm not a carrot buff -- ordinarily. But this is just about my all-time-favorite salad. I have used this exact recipe for years, but whoever gave it to me had jazzed up the title a big leap by calling it "Copper Pennies," which if very appropriate if you cut the carrots into thin circles. Also, I prefer the onions cut into very thin slices and the peppers cut into long, thin strips. It is very good after only a few hours of "curing," but the taste improves every day they hang around (if they hang around that long." Just make sure you serve them thoroughly chilled. I never cease to be amused when, at covered dish dinners, people come back for seconds and the only thing they take is "Copper Pennies" -- and they load their dish with it. I was given this recipe by, undoubtedly, the sweetest lady to ever draw a breath -- Cleo Yarbrough of Dallas, Texas.