Bring a large saucepan of water to a boil. Prepare a large bowl of ice water.
Cook the green beans in the boil water until tender crisp, about 2 minutes (depending on the thickness of the beans). Drain the green beans and immediately plunge into the ice water to them from cooking further.
Transfer the green beans to a serving bowl, and toss with the almonds, basil, chives and dressing. Serve.
In a small bowl, whisk together the lemon juice, olive oil, agave nectar, salt and pepper.