Drain beans; place in glass or plastic jar.
Pour salad dressing over beans.
Cover; refrigerate at least 8 hours, stirring occasionally.
Prepare Deviled Eggs; chill.
Just before serving, drain beans, olives, beets, peppers and artichoke hearts.
Cut each beet in half.
Arrange vegetables and eggs in separate sections on platter.
Place anchovy fillets on eggs.