Trim tips off green beans. In a covered large saucepan cook green beans in a small amount of boiling salted water about 3 minutes or until crisp-tender. Drain well. Transfer to a serving bowl; keep warm.
Meanwhile, in a medium skillet cook ham in 1 tablespoon of the olive oil over medium heat for 3 minutes, stirring occasionally. Add the garbanzo beans and shallots. Cook and stir for 2 to 3 minutes more or until ham is crisp and golden brown. Reduce heat to medium-low. Push mixture to one side of skillet.
Carefully add vinegar to skillet. Heat just until bubbly, scraping up the browned bits in bottom of skillet. Stir in the remaining 1 tablespoon olive oil. Stir together ham mixture and the vinegar mixture. Pour over beans; toss gently to coat. Makes 6 to 8 servings.